Moroccan Peanut Stew with Chickpeas

Serves 10-12

Ingredients

2.5 cups chickpeas, dry and pressure cooked or 6 cups canned
2 T coconut oil
2 tsp Pink Himalayan salt
2 onions, white, diced
5 garlic cloves, pulsed in food processor or chopped finely
2 inch piece of ginger, pulsed in food processor (you can pulse it with garlic)
3 tomatoes, blended in food processor to be liquid
2 red pepper, diced
3 carrots, sliced
5 stalks celery, diced on the half moon
4 cups of cut up mixed veggies  (zucchini, broccoli, green beans)
4 cups of cubed starchy veggie (potato, sweet potato, butternut squash)
4 cups (packed) of cut up collard leaves or any dark green leaf
1/2 a hot pepper, diced (optional)
2 cups of peanuts (set aside 1 cup for a garnish bowl)
1 cup of raisins or  chopped dates
1 head of cilantro, finely chopped for garnish at the end. Fresh mint also works.

spices
2 T chili powder
1 T ground turmeric powder
2 T ground cinnamon
2 T cumin powder
2 T paprika
5 star anise, whole
3 bay leaves

broth
8 cups of fresh, or canned, coconut mylk, broth and/or water (any combination of your choice, depending on what’s available.).  See: How to make homemade coconut milk  

1 cup of natural smooth or crunchy peanut butter

Directions:

1. For dry chickpeas: soak chickpeas overnight.  Rinse out soak water and cook in a pressure cooker with salt and turmeric, for 20 minutes. 
2. In a big saucepan over medium heat, add coconut oil, 1 tsp salt and onions.  Sauté and stir until translucent, about 5 minutes
3. Add ginger, onions, red pepper and celery.  Continue to cook and stir until cooked through.
4. Add  tomatoes, along with turmeric, cumin, cinnamon, paprika, chili powder, star and anise. Combine well.
5. Add the coconut mylk/broth/water to cover the veggies, and the bay leaves. 
6. Add carrots, starchy veggies, other veggies.  [If adding broccoli, wait about 20-minutes before you add them.]
7. Stir everything together well.  Cover the pot, reduce heat slightly, and cook for 30 minutes. 
8. Add in peanut butter and use whisk to to mix it all in really well. 
9. For the final 15-minutes of cooking, add in chickpeas, 1-cup of peanuts, raisins and leafy greens and up to 1 tsp of salt.
10. Garnish your bowl with peanuts and cilantro.

    Best enjoyed with Millet, Couscous or Brown/Wild  Rice